Eggstatic Egg Salad Recipes
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGGSTATIC EGG SALAD
I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place unbroken eggs in a pan of cold water.
- Turn on cook top burner.
- Place pan of eggs on burner and bring to a boil.
- Turn down heat on element and allow to continue boiling for approximately 5 minutes.
- Remove from stove element and set aside.
- In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
- Remove eggs from pan of water.
- With the blade of a table knife, chop the cooked eggs in half.
- Scoop out the cooked eggs; discard the shells.
- With a kitchen fork, crush the cooked egg halves.
- Transfer vegetables to crushed eggs.
- Mix well with mayonnaise.
- Add more mayonnaise as you wish for personal consistency preference.
- Spread mixture generously on bread (s) or crackers of your choice.
- Serve to squeals of delight.
'FANCY' EGG SALAD
This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.
Provided by David Latt
Categories easy, lunch, quick, salads and dressings, sandwiches
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
EGG SALAD WITH A TWIST
I was challenged to an Egg Salad "Cook Off" by another Zaar chef. So here is my recipe. It's a little saucy so if you want it less saucy just add less of the Mayo and olive juice. You can eat this on crackers or as a sandwich. It's very easy to make. Since olive juice has salt in it, I did not add more salt to the recipe. I have a sensitivity to pepper so I did not add that either. You can add both if you want to. Prep time includes the time for boiling the eggs. Cook time is refrigeration time. Times are approximate.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 1h30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- For best results in making the eggs easier to peel follow these instructions:.
- Place the eggs in a small saucepan and cover with cold water.
- Place the pan on the stove and bring to a boil.
- As soon as the water comes to a boil remove it from the burner and set it aside.
- Let the eggs sit in the pan of water for 10 minutes.
- Drain water from the pan and put ice cubes on the eggs.
- Fill with cold water and let the eggs set until cool enough to handle.
- Crack and peel eggs under cold running water and place in a bowl.
- Chop the eggs.
- Add the chopped green onions and olives and mix well.
- In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
- Pour over the egg mixture and mix well.
- Refrigerate for one hour before serving to allow the flavors to meld together.
- Serve on crackers or as a sandwich.
EGG SALAD
Easy to make egg salad recipe, great to serve when having a barbecue. Can be made in advance and refrigerated until other food is ready.
Provided by Sarah
Categories < 30 Mins
Time 24m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place eggs in saucepan of salted cold water and bring to a boil.
- Once boiling cover with lid and remove from heat.
- Let stand for 14 minutes.
- Rinse eggs with cold water then peel and finely chop.
- Mix together mayonnaise and dry mustard powder.
- Stir into eggs.
- Add salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 150.4, Fat 11.5, SaturatedFat 2.5, Cholesterol 191.1, Sodium 210.3, Carbohydrate 5.2, Fiber 0.1, Sugar 1.5, Protein 6.6
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- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
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